Stabilisation mechanism of various inulins and hydrocolloids: Milk–sour cherry juice mixture

Abstract

Milk-fruit juice mixtures, such as the mainly acidic nutraceutical soft drinks, usually suffer from phase separation due to aggregation of caseins at low pH. In this study, short-chain inulin (SCI), native inulin (NI), long-chain inulin (LCI) and a combination of long-and short-chain inulins (LCI: SCI) (MIX) in different ratios (20:80, 50:50 and 80:20) were added (up to 10% w/v) to a milk-sour cherry juice mixture and their stabilisation mechanisms investigated using rheological, microstructural and zeta potential observations. In addition, gum tragacanth (GT) and Persian gum (PG) as adsorbing and guar gum (GG) as nonadsorbing hydrocolloids were combined with inulin to enhance their stabilising properties. Finally, sensory analyses were carried out on the stabilised samples. According to our findings, LCI fully stabilised the mixture (8% w/v), while LCI: SCI and NI only reduced phase separation at very high concentrations, and SCI had no significant effect on the stabilisation. Moreover, no inulin aggregates and rheological changes were observed with SCI. However, LCI, LCI: SCI and NI formed inulin aggregates and the mixtures became even more viscous and thixotropic (LCI > LCI: SCL > NI). Based on these observations, it can be concluded that chain length and concentration are two important factors that affect the functionality of inulin. On the other hand, the combination of inulin with GT and PG did not have any pertinent effect on the stabilisation. However, the mixture of inulin and GG could stabilise the mixtures at certain ratios and concentrations. Furthermore, in mixtures containing GG and SCI, GG played the main role in the stabilisation by increasing the viscosity and forming gel network.

Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

“…Similarly in the study of Mansouripour et al (), which investigated the impact of inulin and galactooligosaccharides interaction on the properties of ketchup, a significant impact of inulin was observed, which was represented by a decrease in moduli values relative to the sample without its addition. On the other hand, in the study of Teimouri et al () an increase in the consistency of milk‐sour cherry juice stabilised with long‐chain inulin was observed. Based on the analysis of the above results, it should be stated that the impact of inulin addition on the properties of products depends on its concentration, type and also largely on its associated ingredients and interactions within the mixture.…”

On the heat stability of whey protein: Effect of sodium hexametaphosphate

“…This finding indicates the lesser role played by the viscosity, as opposed to the electrostatic repulsion, in providing the required stability for the dispersion, with one exception to this trend possibly being guar (Azarikia and Abbasi ; Abbasi and Mohammadi ; Teimouri et al . ).…”

“…; Teimouri et al . ). To determine the flow behaviour, the shear stress and viscosity were measured as a function of shear rate, increasing from 25 to 85 per seconds during the tests.…”

Effect of inulin, medium-chain triglycerides and whey protein isolate on stability and in vitro digestibility of enteral nutrition formulas

“…Onulin is one of the most used sources of dietary fiber in enteral formulas since it does not significantly interfere in the physical characteristics and stability compared to other fibers. Ot also provide a potential benefit in the prevention of diarrhea associated with enteral nutrition and may improve gastrointestinal health (Brown et al, 2015;Aydinol & Dzcan, 2018;Guimarães et al, 2018b;Moghadam et al, 2019;Silva et al, 2019) being able to modulate the intestinal microbiota and by its prebiotic effects (Generoso et al, 2016;Jakobsen et al, 2017;Teimouri et al, 2018).…”